Description
This Loaded Baked Potato with Steak Bites recipe combines hearty, juicy steak chunks with fluffy baked potatoes and a rich Parmesan cream sauce, making it a perfect family favorite meal. The dish features crispy roasted russet potatoes seasoned with sea salt, flavorful Cajun-spiced steak bites sautéed in garlic butter, and a creamy parmesan sauce with a hint of heat from red pepper flakes. Finished with fresh parsley and lemon juice for brightness, this comforting meal is ideal for a satisfying dinner.
Ingredients
Scale
For the Potatoes
- 4 large russet potatoes, scrubbed clean and patted dry
- 4 tablespoons olive oil
- 1.5 tablespoons sea salt
For the Steak Bites
- 2 lbs steak (NY strip, ribeye, sirloin, or tenderloin)
- 2 teaspoons kosher salt
- 2 tablespoons garlic, minced (about 8-10 cloves)
- 6 tablespoons butter, softened
- 2 tablespoons Cajun seasoning (low sodium preferred, adjust salt accordingly)
- 4 tablespoons avocado oil, divided
For the Parmesan Cream Sauce
- 1 1/2 cups heavy cream
- 2/3 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 2 wedges lemon, juice of
- 1/2-1 teaspoon red pepper flakes
- 1 teaspoon freshly cracked black pepper
Instructions
- Prepare and Bake Potatoes: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper. Rub the potatoes with olive oil, then sprinkle all sides evenly with sea salt. Place the potatoes on the prepared pan and bake for 50-60 minutes, or until tender when pierced with a fork.
- Prepare and Season Steak Bites: Trim any excess fat from the steak and cut into 2-inch pieces. Drizzle with 2 tablespoons of avocado oil and coat liberally with Cajun seasoning to ensure the meat is well seasoned.
- Cook Steak Bites: Heat 2 tablespoons of avocado oil in a cast iron or regular skillet over medium-high heat. Add the steak bites and cook undisturbed for approximately 2 minutes until a golden crust forms. Flip the pieces and cook for another minute, then reduce heat to low and cook for an additional minute for medium doneness.
- Sauté Garlic Butter and Toss Steak: Push the steak to one side of the pan. Add 2 tablespoons of butter and 1 tablespoon of minced garlic to the empty side. Sauté the garlic until fragrant, then toss the steak bites in this garlic butter mixture and cook for one more minute to infuse flavor. Remove steak from the pan and tent with foil to keep warm.
- Prepare Parmesan Cream Sauce: In the same pan, add remaining 2 tablespoons of butter and the last tablespoon of minced garlic. Sauté until garlic is fragrant. Slowly whisk in the heavy cream and bring the mixture to a simmer. Let it reduce for 3-5 minutes until slightly thickened, then add red pepper flakes and grated Parmesan cheese. Whisk continuously until the sauce is thick and creamy. Adjust seasoning with salt and freshly cracked pepper. Remove from heat and stir in fresh parsley and lemon juice for brightness.
- Finish the Potatoes: Remove potatoes from the oven and lift each potato approximately 12 inches off the pan, dropping it back down to fluff the insides. Slice each potato lengthwise down the center and open it gently. Fluff the interior with a fork and spread the remaining butter inside the potato cavities.
- Serve: Plate the fluffed baked potatoes topped with succulent steak bites and drizzle generously with the creamy Parmesan sauce. Garnish with extra parsley if desired and serve immediately for a hearty, satisfying meal.
Notes
- Use a cast iron skillet for best steak searing results and flavor development.
- If desired, swap out Cajun seasoning for your preferred spice blend but adjust salt accordingly.
- To make this recipe lower in sodium, use low sodium Cajun seasoning and moderate added salt.
- Steak cooking times can vary based on thickness; cook to your preferred level of doneness.
- For a lighter version of the sauce, substitute half-and-half for heavy cream, though sauce richness will be reduced.
- Allow potatoes to cool slightly before fluffing to avoid steam burns but serve warm for best taste and texture.
